And he's in the kitchen again....
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wrote on 25 Jul 2021, 20:43 last edited by
Sous vide filet mignons sealed up with Maldon sea salt flakes, some umami powder, garlic slices, pepper, some fresh cut thyme and a few pats of butter. Will cook to 135 then sear them real fast. Angel hair nests with fresh local pesto, and of course Luzianne iced tea to drink. .
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Sous vide filet mignons sealed up with Maldon sea salt flakes, some umami powder, garlic slices, pepper, some fresh cut thyme and a few pats of butter. Will cook to 135 then sear them real fast. Angel hair nests with fresh local pesto, and of course Luzianne iced tea to drink. .
wrote on 25 Jul 2021, 20:47 last edited by -
wrote on 25 Jul 2021, 21:48 last edited by LuFins Dad
I’m breaking my rule and grilling steaks…
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wrote on 25 Jul 2021, 22:00 last edited by
They make Yo Mama powder????
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I’m breaking my rule and grilling steaks…
wrote on 25 Jul 2021, 23:00 last edited by@lufins-dad said in And he's in the kitchen again....:
I’m breaking my rule and grilling steaks…
What's the rule?
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wrote on 25 Jul 2021, 23:05 last edited by
I was gonna ask the same question. Assume some sort of cooking is in order.
To me it doesn't matter. I did sous vide today because I had time, but I can whip up a great steak on gas or charcoal grill, or pan roasting them in cast iron. All good.
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@lufins-dad said in And he's in the kitchen again....:
I’m breaking my rule and grilling steaks…
What's the rule?
wrote on 25 Jul 2021, 23:06 last edited by@aqua-letifer said in And he's in the kitchen again....:
@lufins-dad said in And he's in the kitchen again....:
I’m breaking my rule and grilling steaks…
What's the rule?
I generally don’t anymore. Pan seared on cast iron and finish in the oven…
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wrote on 26 Jul 2021, 00:12 last edited by
I probably do that most often. Too easy.
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wrote on 26 Jul 2021, 00:26 last edited by
@mik said in And he's in the kitchen again....:
I probably do that most often. Too easy.
Stupid easy, if....
...you and SWMNBN enjoy the same level of doneness.
Mrs. George likes her steak like a hockey puck. I prefer medium rare.
So for us when it's steak night, I sous-vide mine to about 125 degrees, and I put hers in the oven at 225 degrees for about an hour. If I overcook hers, she's delighted (I know, I know).
Then, sear away for both of our steaks.
